Tasting Tips

Decide how much caviar you'll need. We recommend serving 5 - 10 grams per person. The first portion of caviar is to accustom the palate to the taste, the second is to appreciate scent, flavour and texture. The third is pure indulgence for pleasure!

Just before serving, remove the caviar from your fridge, open the tin or jar and allow the caviar to air for five minutes so that it warms up naturally to room temperature. If you wish, present the caviar in the container on a bed of ice.

Caviar should always be served with a non-metallic spoon, like mother of pearl, horn or glass. Avoid using plastic, silver or stainless steel as these can alter the flavour of the caviar.

Accompany with:

A chilled dry champagne- To savour the saltiness of the caviar

A shot of ice cold Vodka- A Russian tradition

A glass of white wine- Crisp Chardonnay complements the delicate flavour or caviar

A small glass of low sugar larger- Cleans the palate to appreciate the experience.

Caviar is an acquired taste apparently! Is delicious on its own but works well with most foods so long as they're not too strongly scented. Potatoes, boiled eggs, scallops or thin toast are ideal. Avoid garnishes such as lemon wedges, chopped onions and capers which are often too strong caviar accessories.

For your first experience of Caviar we suggest that you try (BAE) Baerii: This Oscietra Caviar is considered to be among the finest caviar's in the world. Produced from the Siberian sturgeon (Acipenser baerii), its silky mid-sized pearls are recognised for their aromatic and elegant spicy flavour with an aftertaste that is crisp and clean and delivers a delicate pop in the finish.

The recommended Caviar for your next experience is: Oscietra (GUE) which is often the connoisseur’s choice of caviar. Produced from the Russian sturgeon (Acipenser gueldenstadtii) its firm pearl is mid-sized and the grains are dark coloured with an olive green or golden brown colour. A slightly nutty flavour with plenty of depth and richness and a mellow aftertaste that lingers long on the palate.

Sevruga is derived from the smallest and most abundant of the four main species of sturgeon (the Acipenser Stellatus). Its fine platinum pearls have a strong taste with a mildly fruity flavour.

Beluga is perhaps the world's best known caviar. Obtained from the Huso Huso sturgeon, it is the rarest and therefore most expensive caviar. Its large roe are delicate in texture with colours ranging from light to dark grey and provide a rich, creamy flavour with a delicate hint of hazelnut

If you are serving caviar to friends or guests at home, here is our recommended way:

If it’s their first time that your guests have tasted it, have 2 types available and ask your guests their opinion as to which they prefer?

There is a natural urrgh or it is salty or fishy reaction. Because that’s what other people have said.

However if it is approached this way they will be coming back for seconds.

Get a fresh uncut loaf. Cut in to thin rough slices. Toast on one side, leave to cool.

Take your caviar from the fridge and place on beds of ice for 10-15 mins.

Invite you guests to place a small amount of each caviar on the untoasted side using the special mother of pearl spoon.

Try Our Caviar

Michelin star chefs across the country are endorsing the quality every week.

The media interest has been phenomenal, with articles every month both local and National. Live radio and coverage by several TV programs, with "Countryfile" in November and "Back to the land" in May 2018

Marketing for this year will see KC at the Great Yorkshire show and at every stage of the Tour de Yorkshire. With events planned for London, later in the year.

We have a significant order confirmed with a Super market chain for next Christmas and interst from high profile London stores.

We estimate that by 2020 there will be 3million 5-6 year old sturgeon killed by the traditional producers, in an effort to meet the increasing demand for Caviar. Why? Money!

The KC process involves naturally spawnedeggs which are harvested and turned into Caviar, year after year, until that fish is eventually retired into a protected conservation lake or river.

Production is currently from our farm on the outskirts of Leeds, with plans to open 3-4 more farms around the UK and Ireland on a Franchise/partnership basis. Targetting markets such as China, USA, Europe over the next 2-3 years, not forgetting the UK client base.

Mark is planning to have some farm open days during the summer months. More details later.